Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

In the present study, the browning degree and reducing power of browning products of catechin (CT), epicatechin (EC), caffeic acid (CA), and chlorogenic acid (CGA) in autoxidation and enzymatic oxidation were investigated. Influencing factors were considered, such as pH, substrate species and compos...

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Detalles Bibliográficos
Autores principales: Zhou, Xuan, Iqbal, Aamir, Li, Jiaxing, Liu, Chang, Murtaza, Ayesha, Xu, Xiaoyun, Pan, Siyi, Hu, Wanfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615057/
https://www.ncbi.nlm.nih.gov/pubmed/34829680
http://dx.doi.org/10.3390/antiox10111809

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615057/
https://www.ncbi.nlm.nih.gov/pubmed/34829680
http://dx.doi.org/10.3390/antiox10111809

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